Crack Chicken Chili

4.96 from 50 votes

Crack chicken chili is thick, creamy, and loaded with ranch, bacon, and melted Colby Jack. Ten minutes of prep and the crockpot does the afternoon.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American

Servings: 1 cup servings

Calories: 438kcal

Author: Jennifer Fishkind

Ingredients

2½ cups chicken broth
15.25 ounce can of southwest corn with poblano and red peppers do not drain
10 ounce can mild Rotel diced tomatoes and green chilies do not drain
1 ounce packet ranch seasoning mix
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon cracked black pepper
3 medium-sized boneless skinless chicken breasts
15.25 ounce can of black beans drained and rinsed
1¼ cups cooked and crumbled smoked bacon
8 ounce package of cream cheese cubed
2 cups fresh shredded Colby and Monterey jack cheese (Cobly Jack Cheese)
1½ tablespoons chopped fresh cilantro optional garnish

Instructions

Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
2½ cups chicken broth, 15.25 ounce can of southwest corn with poblano and red peppers, 10 ounce can mild Rotel diced tomatoes and green chilies, 1 ounce packet ranch seasoning mix, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon cracked black pepper
Lay the chicken breasts in the bottom of the prepared crock pot.
3 medium-sized boneless skinless chicken breasts
Sprinkle the black beans on top of the chicken.
15.25 ounce can of black beans
Pour the chicken broth mixture over the black bean layer.
Sprinkle the crumbled cooked bacon over the broth mixture.
1¼ cups cooked and crumbled smoked bacon
Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
8 ounce package of cream cheese
When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
Stir in the shredded cheese.
2 cups fresh shredded Colby and Monterey jack cheese
Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot.
1½ tablespoons chopped fresh cilantro

Notes

Tips:

Use full fat cream cheese and shred the Colby Jack off a block yourself. Reduced fat cream cheese and pre-shredded cheese both keep it from getting thick and creamy.
After the chicken comes out and gets shredded, stir the broth and cream cheese smooth before you add the shredded cheese and put the chicken back in.
Hold back some of the cooked bacon and put it on top of each bowl so there's still crisp bacon in the bite.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until heated through. This chili freezes very well for up to 3 months, and individual containers make easy school or work lunches. Thaw overnight in the refrigerator before reheating.

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